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Spicy Basil Rigatoni Recipe

Spicy Basil Rigatoni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.1 from 18 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Spicy Basil Rigatoni is a vibrant, cream-finished pasta dish featuring rigatoni in a garlic- and chili-infused tomato sauce with fresh basil—comforting, lively, and perfect for weeknights or gatherings.

Ingredients

  • 12 oz rigatoni pasta
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced or minced
  • 1/2 tsp crushed red pepper flakes (adjust to taste)
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • Optional garnish: lemon zest, toasted pine nuts

Instructions

  1. Cook rigatoni in salted boiling water until just al dente. Reserve 1 cup pasta water, then drain and set aside.
  2. In a large skillet over medium heat, warm olive oil. Add garlic and red pepper flakes; sauté 1–2 minutes until fragrant and garlic is light golden.
  3. Add crushed tomatoes, salt, and pepper. Simmer 10–12 minutes until sauce thickens slightly. Adjust heat with extra red pepper if desired.
  4. Stir in torn basil and heavy cream. Simmer 2–3 minutes gently to marry flavors and turn sauce a soft pink.
  5. Add drained rigatoni to skillet. Toss to coat, adding reserved pasta water as needed for a glossy sauce.
  6. Remove from heat. Stir in grated Parmesan. Taste and adjust seasoning. Garnish with extra basil, Parmesan, lemon zest, or pine nuts before serving.

Notes

  • Top with extra Parmesan, fresh basil leaves, lemon zest, or toasted pine nuts for flair and texture.
  • Serve with a crisp green salad or crusty bread to balance richness.
  • Family-style presentation in a large bowl works beautifully; use shallow plates for a cozy touch.
  • Store leftovers (without garnish) in the fridge up to 3 days; reheat gently with a splash of water or cream and fresh basil.
  • Freeze cooled pasta in airtight containers up to 1 month; thaw in fridge before reheating.
  • Vegan option: use coconut cream and plant-based Parmesan—basil and tomato remain vibrant.
  • Adjust spice by reducing or increasing red pepper flakes; add fresh chili for extra heat.
  • Protein add-ins: grilled chicken, shrimp, or crumbled sausage work well—cook separately and toss with pasta.
  • Gluten-free: use GF rigatoni and check Parmesan for gluten-free labeling.
  • Make the sauce ahead (1–2 days), then finish with pasta and fresh basil when ready to serve.

Find it online: https://slsrecipes.com/spicy-basil-rigatoni-recipe/